Name: Vegan Cabbage Rolls
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: Asian
Ingredients: 1 ¼ cups dry sushi rice or any short-grain rice; 1 large napa cabbage (10-12 leaves); 1 tbsp oil, divided; 1 medium onion, diced; ¾ tbsp ginger, minced; 3 garlic cloves, minced; 1 medium carrot, diced; 2 medium peppers, diced; 8 white button mushrooms, diced (canned); 2 tbsp tamari or coconut aminos; ½ tsp sea salt; ½ tsp ground pepper; ½ tsp onion powder; ¼ tsp red pepper flakes (optional); Sesame seeds for garnish; 1 tsp oil (for sauce); ½ tbsp ginger, minced (for sauce); 2 garlic cloves, minced (for sauce); 1 ½ tbsp tamari or coconut aminos (for sauce); 1 tbsp rice vinegar; ¾ tbsp maple syrup; ½ cup water; ½ tbsp cornstarch; Salt, pepper, red pepper flakes, smoked paprika to taste (for sauce)

These vegan cabbage rolls are packed with tender rice and vibrant vegetables, wrapped in soft napa cabbage leaves, and served with a rich Chinese-style garlic brown sauce. I find this dish to be both satisfying and comforting while staying light and nourishing. It’s naturally vegan, gluten-free, and can be adapted to different tastes and dietary needs.

Vegan Cabbage Rolls

Why You’ll Love This Recipe

I love how these cabbage rolls turn simple ingredients into a dish that feels special and indulgent. The savory, slightly spicy sauce complements the tender cabbage and hearty rice filling beautifully. These rolls are versatile, easy to customize with whatever vegetables I have on hand, and make a wonderful meal prep option.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cabbage Rolls:

1 ¼ cups dry sushi rice or any short-grain rice
1 large napa cabbage (10-12 leaves)
1 tbsp oil, divided
1 medium onion, diced
¾ tbsp ginger, minced
3 garlic cloves, minced
1 medium carrot, diced
2 medium peppers, diced
8 white button mushrooms, diced (I used canned)
2 tbsp tamari or coconut aminos
½ tsp each of sea salt, ground pepper, onion powder
¼ tsp red pepper flakes, or to taste
Sesame seeds for garnish

Sauce:

1 tsp oil (e.g., sesame oil)
½ tbsp ginger, minced
2 garlic cloves, minced
1 ½ tbsp tamari or coconut aminos
1 tbsp rice vinegar
¾ tbsp maple syrup
½ cup water
½ tbsp cornstarch
Salt, pepper, red pepper flakes, smoked paprika to taste

Directions

I start by soaking the sushi rice in water for about 45-60 minutes, then drain and cook it in a saucepan with water and salt until tender (about 10-12 minutes).
Meanwhile, I boil the cabbage leaves for 2-3 minutes each until softened, then place them in cold water to cool.
I heat ½ tbsp of oil in a skillet, add the onion, ginger, garlic, carrot, peppers, and mushrooms. I sauté them for 3-4 minutes, then stir in the tamari and spices, cooking for another 1-2 minutes.
Once the rice is ready, I mix it with the sautéed vegetables, adjust seasoning, and use about 1 ½ – 2 tablespoons of the mixture to fill each cabbage leaf. I fold and roll them tightly.
I heat the remaining oil in a skillet and pan-sear the rolls for a few minutes on each side until golden brown.
For the sauce, I cook ginger and garlic in oil, add tamari, vinegar, maple syrup, and a cornstarch slurry. I season it to taste and let it thicken.
I serve the rolls with the sauce poured over and a sprinkle of sesame seeds.

Servings and timing

This recipe makes about 12 cabbage rolls and serves 4 people. The total prep and cook time is approximately 1 hour and 15 minutes, with 45 minutes of prep and 30 minutes of cooking.

Variations

I like swapping in different veggies such as zucchini, corn, or spinach depending on the season. For a spicy kick, I sometimes add sriracha to the sauce. If I want a protein boost, I mix in cooked lentils or tofu with the rice filling. Using different cabbage types like Savoy or green cabbage also works well.

Storage/reheating

I store leftover cabbage rolls in an airtight container in the fridge for up to 4 days. They reheat beautifully in the microwave or a skillet over medium heat. For longer storage, I freeze them (before adding the sauce) and reheat from frozen, adding fresh sauce before serving.

FAQs

Can I make these cabbage rolls ahead of time?

Yes, I often prepare them a day in advance and reheat them when needed. They hold up well and the flavors deepen overnight.

What can I use instead of sushi rice?

I prefer short-grain rice for its stickiness, but jasmine or brown rice also works, though the texture will be slightly different.

How do I keep the cabbage leaves from tearing?

I always boil the leaves until soft and trim the thick center rib if needed, which helps prevent tearing when rolling.

Can I bake these instead of pan-searing?

Yes, I sometimes bake them at 375°F (190°C) for about 20 minutes until heated through and lightly browned.

Is this recipe kid-friendly?

Absolutely. I just reduce or omit the red pepper flakes to make it milder.

Conclusion

These vegan cabbage rolls are a flavorful and healthy twist on a classic comfort food. I love how adaptable and meal-prep friendly they are. With a savory filling and bold sauce, they make a satisfying dish for any occasion. I always enjoy making a big batch to share or save for easy meals throughout the week.